Blueberry Coffee Cake Muffins

With Fall on its way, I am in the mood to bake! These blueberry coffee cake muffins are the perfect Fall treat or breakfast on the go.


For the Muffin Dough:

  • 1/4 cup olive oil
  • 3/4 cup plain non-fat Greek yogurt
  • 2/3 cup granulated sugar
  • 1 large egg
  • 2 egg whites
  • 2 tsp vanilla extract
  • 1 + 1/3 cups bread flour (I used whole wheat)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon

For the Streusel Topping:

  • 1/3 cup brown sugar
  • 1/2 cup bread flour
  • 1 + 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 3 tbsp cold unsalted butter, cubed


  1. Preheat oven to 350F and add liners to a muffin tin.
  2. Muffin Dough: In a large mixing bowl, or using a stand mixer, beat together the olive oil, Greek yogurt, sugar, eggs, egg whites, and vanilla.  In a separate bowl, whisk together the remaining dry ingredients.  Once the egg and yogurt mixture has been beaten together, add the dry ingredients and mix slowly until combined.
  3. Streusel Topping: In a small mixing bowl, whisk together the brown sugar, flour, cinnamon, and cardamom.  Cut in the cold butter until it is well combined – it should look like small crumbs or a coarse powder.
  4. Add half of the muffin dough evenly to the muffin tins.  Sprinkle half of the streusel topping evenly into each muffin tin.  Add the remaining half of the muffin dough to the muffin tins and finish by dusting the remaining streusel topping in each muffin tin.
  5. Bake for 15 to 20 minutes, until a toothpick inserted into the center of the muffins comes out clean.  Depending on your oven, you may want to turn the pan part way through baking to make sure the muffins are baked evenly.